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Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 8 servings.
Calories from Fat 126
Calories 135
% Daily Values*
Total Fat 14g 22 %
  Saturated Fat 2g 10 %
  Polyunsaturated Fat 1g  
  Monounsaturated Fat 10g  
  Trans Fat 0g  
Cholesterol 0mg 0 %
Sodium 190mg 8 %
Potassium 73mg  
Total Carbohydrate 4g 1 %
  Dietary Fiber 0g 0 %
  Sugars 0g  
  Other Carbohydrate 0g  
Protein 0g  
Vitamin A 0 % Vitamin C 7 %
Calcium 0 % Iron 0 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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  • POTATOES AND HARICOTS VERTS WITH VINAIGRETTE

Posted By

FriendsEAT

On May 2, 2007

POTATOES AND HARICOTS VERTS WITH VINAIGRETTE

Reference:

Gourmet, June 2005

Prep:

Active time: 30 min Start to finish: 1 1/2 hr

Servings:

Makes 8 servings.

Ingredients
3 tbsps Champagne vinegar or white-wine vinegar
1/2 tsp Dijon mustard
1/4 tsp black pepper
1/4 tsp sugar
2 tsps salt
1/2 cup olive oil
3 lb small (1 1/2- to 2-inch) yellow-fleshed potatoes such as Yukon Gold, scrubbed well
3/4 cu

Cooking Instructions
Step 1 Whisk together vinegar, mustard, pepper, sugar, and 1 teaspoon salt in a small bowl. Add oil in a slow stream, whisking until emulsified.
Step 2 Quarter potatoes, then cover with cold water by 1 inch in a 4- to 5-quart pot and bring to a boil with remaining teaspoon salt. Reduce heat and simmer, uncovered, until potatoes are tender, 8 to 10 minutes. Drain, then transfer hot potatoes to a large bowl and toss with onion and all but 1/4 cup vinaigrette. Cool to room temperature, about 1 hour.
Step 3 While potatoes cool, cook green beans in a 3-quart saucepan of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain and transfer to a bowl of ice water to stop cooking. Let stand 2 minutes. Drain and pat dry.
Step 4 Just before serving, toss potato mixture with green beans, celery, parsley, and remaining 1/4 cup vinaigrette.
Step 5 Cooks\' notes:
Step 6 Potatoes can be cooked and tossed with onion and vinaigrette 1 day ahead and chilled, covered. Bring to room temperature (this will take about 1 hour), then add remaining ingredients.
Step 7 Օ Green beans can be cooked and celery can be diced 1 day ahead and chilled separately, wrapped well in dampened paper towels, in sealed plastic bags.